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Chambertin

Today, both the monks’ walled Clos de Beze and the Bertin’s Field ( Champ Bertin) produce some of the finest red wines in Burgundy. Close by at Brochon, a cheese making family, in the last half of the twentieth century, created an excellent cheese to accompany these wines. Here one has an open, frank tasting cheese with little subtle savours, a mouth-watering pleasure on the palate.At the end of the maturing period a touch of Marc de Bourgogne is added which gives the cheese a note of the Epoisses. The cheeses shape, colour and texture are a delight to behold. Once cut, the heart of the cheese is hard which is normal and part of the cheese’s identity.